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Hungarian Mushroom Soup Recipe

Hungarian Mushroom Soup Recipe

Mary Smith |

Cooking can be great therapy. I prefer simple recipes with local, homegrown ingredient and I hope you enjoy this one.

Hungarian Mushroom Soup



 1/4 teaspoon paprika pepper powder



Melt butter in a pot over medium-high heat.

Add onion and saute 5 minutes.

Add mushroom and garlic, cook for 3 minutes.

Pour in broth, coco aminos, paprika and dill. Reduce heat, cover & simmer for 10 minutes.

Whisk together milk and flour. Stir into the soup. Cover and simmer for 10 minutes.

Stir in sour cream, parsley, lemon juice, salt and pepper. Simmer for 5 minutes, stirring frequently.

Serve with a dollop of sour cream and garnish of fresh dill and parsley


I love that this dish is savory and can be eaten as a meal or a side. Prep time for Hungarian Mushroom Soup is fairly short, making it a perfect meal after a day in the garden.

If you have additional questions, please feel free to ask!


1 comment

How much paprika? It doesn’t seem to be listed in the ingredients but is mentioned in the directions. It sounds like a lovely dish.


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